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Pumpkin
Crema Soup
From Bon
Appetite, October, 2003. Serve soup in little mini pumpkins or in wide
shallow bowls.
Serves: 8
I N
G R E D I E N T S
1 Recipe
Crema
Soup:
8 mini-pumpkins, cleaned and baked cut-side down on a lightly oiled
baking sheet in a preheated 350-degree oven for 40 minutes or until
tender **Omit pumpkins if you wish to serve in bowls.
3 tablespoons butter
3 cups finely chopped onions
1 1/2 15-ounce cans solid-pack pumpkin
1 cup whole milk or light cream
3/4 teaspoon dried crushed red pepper
4 cups canned chicken broth
3/4 cup shelled pumpkin seeds (pepitas), toasted
I N
S T R U C T I O N S
Make Crema the day ahead if
possible.
Melt butter in heavy large pot
over medium heat. Add onions and saute until translucent, about 10
minutes. Mix in pumpkin, milk and crushed red pepper. Working in
batches, puree mixture in processor. Return to pot. Add broth; simmer 10
minutes to blend flavors, stirring occasionally. Season with salt and
pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer
before continuing.)
To serve, place a baked mini-pumpkin shell, its lid leaning against it,
in a wide soup bowl. Fill shell with soup. Ladle more into the bowl
around it. Garnish with a swirl of Mexican cream and pepitas. |
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Make
Crema
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass
container. Cover and let stand at room temperature (about 70°F) from 8 to 24
hours, or until very thick. Stir well before covering and refrigerate up to
10 days.
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